Evening Republican, Volume 19, Number 95, Rensselaer, Jasper County, 22 April 1915 — HINTS WORTH TRYING [ARTICLE]

HINTS WORTH TRYING

kitchen economies that are OF VALUE. It Is Just Buch Little Things as These That the Wise Hpusewlfe Will Do Well to Keep Always In* Mind. Have you ever tried (if your family is large and your kitchen sink small) using an oval tin foot tub instead of the orthodox round dish pan?” An ordinary tin can with a hole punched in the bottom as a soap* saver, In place of the bought wire ones? Washing the kitchen floor, the surbase and the framework about the sink with lye, at the first appearance of those pests, water bugs or roaches? Be sure to apply the solution with a brush and don’t let it touch the hands. Putting a lump of washing soda over the sink drain and pouring hot water ■over it after each dish washing, in order to keep the pipes from clogging? This will save many a plumber’s billScalding out tin sirup cans (the sort that have fitted tops) and using them to keep such things as rice, barley, hominy, beans, etc.? Drying stale scraps of bread in the oven, mashing them to a meal with a rolling pin, and using them in place of the prepared cracker dust for frying cutlets, oysters and the like? Saving the bits of sage, thyme, etc., in the penny potherb that was not used in soups, drying them and using them later in the stufllng for chicken? Some economical housewives find that by careful selection of these potherbs they can get enough parsley for garnishing of several dishes, and usually the smallest bunches of parsley alone sold in the markets cost from three to fivb cents. Using evaporated fruits- —apples peaches, apricots—in place of the fresh ones for duff, dumplings, pies and brown Betty? Flavoring deviled eggs with a dash of vinegar from sweet pickles and using olive oil Instead of butter? A tiny pickled cucumber chopped fine and mixed with the yolk of the egg is an Improvement. Varying fried or broiled halibut stgak by adding a rich brown gravy? The flour must be very brown (not scorched) for this and a goodly lump of butter is required. And by the way, when browning flour for gravy do it under the flame of the gas oven, using a fork to mix it. Fork-mixed thickening is apt to be smoother than spoonmixed. Some people like a thick gravy with sausage, and this is made by creaming the ordinary essence of the sausage and the flour just as you would butter and flour, seasoning to taste and then thinning to the desired consistency with water. There are others who like a cream gravy with ham, and here you moisten the flour with the ham essence and use milk instead of water.